FAB SUMMER BLACKENED CHICKEN SALAD
This is perfect for summer. You can even buy cooked chicken if it's too hot to cook your own. This makes two large dinner portions.
Provided by devilsdancefloor
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic.
- In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.
- In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.
Nutrition Facts : Calories 610.3 calories, Carbohydrate 22.7 g, Cholesterol 103.9 mg, Fat 40.4 g, Fiber 10.4 g, Protein 43.1 g, SaturatedFat 6.3 g, Sodium 1605.5 mg, Sugar 2.4 g
BLACKENED CHICKEN
Great on a summer's day with fresh corn and mashed potatoes.
Provided by Karena
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
- Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
- Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 0.9 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 0.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 204.7 mg, Sugar 0.1 g
TROPICAL BLACKENED CHICKEN SALAD
Betty Crocker's Diabetes Cookbook shares a recipe! Good-bye boring chicken. Welcome the tropics with a low-fat chicken salad.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place chicken in heavy-duty resealable food-storage plastic bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 10 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.
- In large bowl, toss salad greens, mango, onion and bell pepper; divide among 4 plates. Top with chicken. Drizzle with vinaigrette.
Nutrition Facts : Calories 270, Carbohydrate 25 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 14 g, TransFat 0 g
BLACKENED CHICKEN SALAD
Make and share this Blackened Chicken Salad recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 7 ingredients.
- Cover and chill.
- Combine, lemon juice, mustard, water and honey in bowl.
- Cover and chill.
- Rub chicken with spicy seasoning Coat large heavy skillet with cooking spray.
- Heat over medium-high high until hot. Add chicken and cook 7 minutes on each side until done. Cut across grain into thin slices.
- Steam snap peas until al dente. Remove and cool under cold water.
- Place dressing ingredients in a large bowl Toss with snap peas and lettuce. Divide between plates Top with cooked chicken and tomato salad mixture.
Nutrition Facts : Calories 266.5, Fat 4.6, SaturatedFat 0.8, Cholesterol 72.6, Sodium 471.9, Carbohydrate 29.4, Fiber 8.6, Sugar 16, Protein 29.7
BLACKENED CHICKEN SALAD
"I'm always in need of quick recipes," says Tanya Brady from Montague, Michigan. "I like to serve this healthy salad with garlic cheese bread and peanut butter cookies for dessert." TIP: Tanya stirs up a big batch of the seasoning rub and keeps it on hand, so she can start this salad in no time.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Combine the seasonings; rub over chicken. Broil or grill, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear. , On a serving platter or individual plates, arrange the salad greens, tomatoes and red pepper. Slice chicken; place over salad. Top with croutons and dressing.
Nutrition Facts : Calories 380 calories, Fat 18g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 1031mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 4g fiber), Protein 38g protein.
BLACKENED CHICKEN SALAD
Chuck Hughes' crispy blackened chicken salad, drizzled with French vinaigrette, is bursting with flavour!
Provided by Chuck Hughes
Time 5h35m
Yield 4 servings
Number Of Ingredients 30
Steps:
- For the blackened chicken: Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken pieces with the spice mixture. Place in a large re-sealable plastic bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor.
- Preheat the oven to 350 degrees F.
- In a cast-iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. First place the chicken drumsticks in the skillet (they take the longest to cook) and blacken all sides, about 5 minutes. Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes. Remove from the heat and place the skillet in the oven for 25 minutes. Remove from the oven, set aside and keep warm.
- For the French vinaigrette: Add the tomato soup, ketchup, vinegar, honey, Worcestershire sauce, mustard seeds, shallot, garlic and lemon juice to a blender and puree all the ingredients together. Slowly add the oil until it emulsifies and becomes thick and creamy. Season with salt and pepper and blend again. (Add a little bit of water if the vinaigrette is too thick.) Store in a tightly covered container in the refrigerator. The vinaigrette can be made ahead and will be good for up to 1 week.
- For the salad: In a bowl, mix together the romaine lettuce with the red onions, 2 tablespoons of olive oil and the red wine vinegar. Season with salt and pepper. Remove the chicken thighs from the skillet, slice lengthwise and toss into the salad. Mix well and set aside.
- In another bowl, mix together the radishes, herbs and the remaining 1 tablespoon olive oil. Season with salt and pepper.
- To serve: Dress the plates with the romaine and chicken thigh salad mix. Top each plate with a blackened chicken drumstick and garnish with the radish salad. Drizzle with the French vinaigrette and serve.
APPLEBEE'S LOW-FAT BLACKENED CHICKEN SALAD
Menu description: "our non-fat honey mustard dressing and nonfat cheddar/mozzarella blend give this blackened chicken salad the same great taste as our original and less then 5 grams of fat. Todd Wilbur- TSR
Provided by Michelle_My_Belle
Categories Salad Dressings
Time 4h30m
Yield 2 serving(s)
Number Of Ingredients 27
Steps:
- Make salad dressing by mixing ingredients in a small bowl by hand. Store in a covered container in the fridge until salad is ready.
- Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl and stir.
- Add the chicken to lime juice mixture. Cover bowl and keep in the fridge overnight or for at least a few hours.
- Combine spices for the spice blend in a small bowl.
- Sprinkle a teaspoon over one side of the chicken breasts, cover the entire surface with spice.
- Melt butter in a hot pan.
- sear chicken breasts for 2-3 minutes.
- While first side is cooking, sprinkle another teaspoon of spice blend over the top of each breast.
- Flip over and sear for another 2-3 minutes. Surface of the chicken should be charred and black.
- Finish chicken off on your grill or broiler by cooking both sides for 2-3 minutes or until done.
- While chicken is cooking, prepare salads by putting lettuce into two large bowls.
- Add cabbage and carrots.
- Mix the cheeses together and top the salads with the cheeses and half of hard-boiled egg.
- Sprinkle diced tomato on each salad.
- Slice the chicken breasts into 1/2-inch slices.
- Spread chicken over salad and serve with dressing on side.
Nutrition Facts : Calories 538.4, Fat 12.5, SaturatedFat 5.8, Cholesterol 92.1, Sodium 3901.5, Carbohydrate 66.5, Fiber 8.7, Sugar 50.8, Protein 46.1
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